Archive for July, 2013

I always wanted to try a creamy chocolate coconut milk tart. So I found a crust I liked and went for it. This tart takes a little time. I did not make it too sweet but you can certainly add more honey to the filling to make it sweeter. Prep time is 2 hours.

Ingredients:

Crust:

3 c pecans ground

2 eggs

1/2 tsp sea salt

3 tbsp maple syrup

Filling:

2 cans coconut milk

4 tbsp unsweetened cocoa powder + 1/2 tbsp for dusting

4 tsp honey

1 tsp vanilla extract

coconut oil for greasing

Top with fresh organic raspberries or strawberries.

Start by putting the coconut milk in a pan and heat. Add the honey and bring to boil and immediately reduce heat and simmer for 2 hours. I know! Trust me.

In a food processor add the pecans and salt. Add the eggs and honey and pulse until blended. Press the crust into a greased and parchment lined 8″ spring form pan OR 8″ pie pan OR tart pan. Bake the crust at 350 degrees until golden brown about 12-14 minutes. Let the crust cool completely. Remove parchment paper and place on your favorite plate.

Once the coconut milk has reduced to a thick consistency add your cocoa powder and honey. Whisk the mixture until smooth.

Cut the cauliflower into manageable chunks and grate into bowl. You can also put the cauliflower into a food processor. Set aside.

In a large skillet add coconut oil and chopped onion and jalapeno and cook until soft. Add spices and cook until fragrant. Add cauliflower and stock and diced tomatoes. Stir on high until mixed well and then turn to low to simmer and cover for 20 minutes, stirring occasionally. Recipe given to readypaleo by: Anita McCoy